The hunger beast paid me a visit just in time for Turkey Day!

I didn’t really work out last week since we were in San Francisco. Well, I got back into it this week and man oh man have I been STARVING. Trust me when I say this girl can put some food away!

Breakfast was overnight steel cut oats, AKA my go-to cold weather breakfast. To make, simply combine 1 cup oats + 2 cups almond milk + 2 cups water + pinch of salt in a pot, boil for 1-2 minutes, remove from heat, cover, and let sit overnight. Wake up to 3-4 servings of perfectly cooked oats! I topped mine with almond butter and nuked frozen Wild blueberries from Costco because I die for their bulk prices.

I also had a couple cups of coffee with almond milk, of course.

We’re working on something fun with Fusian and Alchemy so I snacked on some sushi mid-morning.

Part one of lunch was a tempeh mish mash adapted from this Tempeh Butternut Squash Noodle Bake. Basically I marinated a block of cubed tempeh in Trader Joe’s island soyaki sauce plus some lime juice. Then I spiralized a huge butternut squash and onion from our local CSA box. Then I combined it all with a bag of TJ’s riced broccoli, coconut oil, salt, pepper, garlic, Bragg’s liquid aminos, and a bunch of ginger (this bottled one will change your life). It was fabulous!

Car snacks included a big organic Fuji apple with chia almond butter…

…and a couple no-bake cookie bites from The Oh She Glows Every Day Cookbook.

After Body Pump we had to go fill up our tires with air so you can imagine my hanger when I got home! I slurped down a scoop of Vega protein with almond milk and cinnamon on my way out the door.

Dinner (at 9:15pm, oy vey) was a couple slices of Lentil Loaf, my beloved Green Bean Casserole (you must make this for Thanksgiving!), leftover roasted beets and cauliflower, plus our usual salad on the side. For the record, my carnivorous boyf ate the heck out of this with many “mmmmm’s!”

Then we started randomly watching Dancing With the Stars and I was craving leftover pizza (Trader Joe’s garlic herb crust + Carfagna’s pizza sauce + cashew parm + sautéed veggies + arugula) like no other so I opened the fridge and ate said leftover pizza. Cold.

And how could I not chow down on a piece of the BEST Vegan Banana Bread for dessert? Seriously guys. Normally I add chocolate chips but I had a feeling that this would totally stand out on its own and I was SO right.

I love you and am forever thankful for you! Happy early Thanksgiving and to all a good bite!